I am so excited for this segment and the chance to join my husband, Dana in the kitchen! Dana is an avid hunter and has developed quite a reputation amongst his friends as being a wild game gourmet chef. He is often asked to cater special events and has won several awards in amatuer BBQ contests. Today Dana shares his favorite wild game venison chili recipe. Many of the ingredients are those we’ve grown in our own garden. If home grown isn’t an option, please consider supporting your local farmers market.
Big D’s Venison Chili – serves a small army
(c) 2005 Dana Peterson
5 lbs. venison burger -you could also substitute buffalo, caribou, elk, moose – just whatever you have on hand 🙂
3 green peppers
4 celery stalks
2 Qts. home canned tomatoes
2 cans kidney beans
2 cans pinto beans
1t garlic powder
4T chili powder
2T bacon fat
1 can of rotel
*Note: Tomatoes and beans are not drained
Brown burger over medium heat; drain
In large skillet, saute’ onion, green pepper and celery in bacon fat.
In large stockpot, combine sauteed veggies, meat and all remaining ingredients except for beans
Heat to boiling; reduce heat and simmer 1 hour. Add beans. Cook additional 30 minutes uncovered.
The beans and the tomatoes are not drained.
Dana’s Extra Tip: To really kick this up a notch or several, add jalepeno’s to the recipe. We typically add two for our preference.
Serve with cheddar cheese and a dollup of sour cream in your favorite stoneware soup bowl and enjoy with saltine crackers or Frito’s® Scoops!
This is a great recipe to make in the crockpot on low overnight. Allow to cool and freeze into family size portions. Great to take to hunting camp and eat around the campfire!
now just in case you missed the show…you can watch the cooking segment below 🙂